| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 1/4 cup Liquid Braggs or soy sauce of choice
- 1/4 cups tahini
- 3 Tbsp. rice vinegar
- 3 Tbsp. chili garlic sauce Add another Tbsp. if you like it spicy
- 1 Tbsp. sesame oil optional; you'll appreciate it, but you won't miss it
- 1 Tbsp. Ginger Root finely grated
- 2 Eggplant chopped into cubes
- 1 Tbsp. Liquid Braggs
- 1 tsp. sesame oil optional
- 2 baby bok choy sliced into bite-size pieces
- 1 red onion chopped
- 1 cup red cabbage optional, chopped
- 5 cloves garlic minced
- 2 tomatoes optional chopped
Ingredients
Chili Garlic Sauce
Eggplant Stir-fry
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- Preheat the oven to 400 degrees. Chop the eggplant into bite-size pieces. Place on a baking sheet. Drizzle a bit of Liquid Bragg's and sesame oil over the eggplant. Use hands to distribute. Bake for 30 minutes until all of the eggplant is soft. Stir frequently to avoid burned pieces. I prefer the texture of roasted eggplant versus stir-fried. It's more meaty. If you prefer a softer texture, sautés in a skillet. Eggplant takes a lot longer to cook than the other veggies—and it needs to be thoroughly cooked. Make sure it's done before adding it to the rest of the stir-fry.
- If you want to serve this over rice, prepare rice according to package directions.
- Chop the rest of the veggies. Add the white parts of the bok choy, red onion, red cabbage and garlic to a large skillet (hold the bok choy greens and tomatoes until the very end). Sauté on medium heat. Add water to keep from sticking.
- Meanwhile, whisk together the ingredients for the chili garlic sauce. Taste it, slap your knee, and say, "OMG. That is so good!"
- Sauté the veggies until soft and edible. Add the roasted eggplant, bok choy greens, tomatoes and garlic chili sauce. Cook for another minute and remove from heat.
- Garnish with cilantro and lime, if desired. Serve over rice or simply enjoy.
Feel free to change up the vegetables in this dish. You could add mushrooms and green peppers, or replace the cabbage and bok choy with other cruciferous veggies such as broccoli, cauliflower, kale or Brussels sprouts. Click the link to see why they are such an important part of a healthy diet.
This chili garlic sauce really is the bomb. I try to remember that it is a vegetable-delivery device, and to resist eating it solo with a spoon. If you agree, make a big batch and keep it on hand. It's good with everything.
Colleen Kachmann is a health coach, writer, teacher, yogi, mother of 4 (+3 bonus stepkids), and personal chef. She has a B.S. in education from Indiana University, and a master of science in health coaching from International Health Coach University. She also successfully completed the Women’s Functional & Integrative Medicine Professional Training Program through the Women’s Integrative Medicine Institute. Buy her book on Amazon. Find her on Twitter Pinterest Instagram YouTube Facebook
This is so great! Thank you❤
OMG. I know, right? I could eat the chili garlic sauce with a spoon. I’m putting it in everything these days. Probably need an intervention.